Your guide to veganism in Glasgow
:The Graze on the Net
Glasgow and Veganism
# Special Issue
s ’ r o t i Ed NOTE Hello dear readers Glasgow’s streets are literally littered with cafés and restaurants that offer taste samplings from all over the world. From Mexican to Moroccan and Lebanese, there is a whole range of choice for interested food enthusiasts. Even vegans can find their choice of restaurants in Scotland’s biggest city. The city is not necessarily known for its healthy eating but the hidden gems offering vegan food can be found around the street corners of city centre and West End. The Flying Duck, 13th Note, The 78... Veganism is rising in popularity and half a dozen bars and restau
rants have cornered the market on Glasgow’s streets. Their menus range from healthy snacks to full course meals – all without meat. And some even dairy free. Menus full of delicious vegan dishes that cater to the Glaswegian taste buds. This magazine will hopefully give a quick peek at the newest and latest trends in the life of vegans in Glasgow. From the Graze box that hit the markets a couple of years ago to a look at one vegan’s day-to-day life in the city, this special issue is for you, dear readers. I hope you enjoy the articles, Tiia Miettunen
CONTENTS MONO vs. STEREO............6 Grazing for Nuts?...................10 IN FOCUS: A vegan’s life in Glasgow.....12 Recipes....................................16
Open: Mon – Fri 12pm til 12 am / Sat – Sun 3pm til 12am / Clubs open til 3am 142 Renfield Street Glasgow G2 3AU / 0141 564 1450
Open on Mon – Sun 12pm till 12am 50 – 60 King Street G1 5QT / 0141 553 1638
Music, vegan food and alcohol – the stories of MONO and STEREO VEGANISM might be on the rise on the popularity scale but this was not the case twelve years ago when Mono opened its doors. Glasgow was a very different place then and the restaurant could have been a hit or a miss. “Over our first decade, we developed a reputation for good beer, good vegan food, good gigs and good times. We are proud of our achievements but we aim to make our second decade even better,” the Mono staff promise. The place
turned so successful so quickly that the sister-restaurant/bar/ café Stereo started up seven years ago – and turned just as big a hit with Glaswegians with tables busy throughout the day.
“- good beer, good vegan food, good gigs and good times.” With menu items limited to vegan foods, you might expect the places to target very specific
VS customers but this is not the case. Students, businessmen and women, tourists and locals all frequent the places. The items on the menu sound like in your usual restaurant, from sandwiches to burritos but all with vegan options. So why not try
S. vegetarian haggis instead of your usual kind? “Mono is one of my favourite places. The food is amazing, and the atmosphere is great,” Sarah Jones, Glasgow University student says. “I’ve been going there since I moved to Glasgow. The chickpea main is the best.” Both
places also offer food at reasonable prices – with very varying menus from tapas to even more exotic dishes. In the highly competitive market of city centre restaurants, the low price is of course an advantage and draws in even some of the more sceptic customers that are ready to have a taste of vegan food. Organic beers and wines also stand out from the usual selection of alcoholic beverages offered at the bar. Mono’s ginger beer and lemonade is brewed at their own microbrewery by Williams brothers, and their ethnic coffee is roasted by Dear Green right in Glasgow. While food is always the number one attraction of any restaurant, Mono and Stereo have also expanded to band performances and other venues. With weekly performances from UK’s best Indie bands, the two bars have established themselves as respectable venues
for gigs and concerts. The music might not always be the most mainstream but fans gather to check out the performers and maybe discover some new tunes.
“A local institution with a growing international reputation.” The indoor record store Monorail Music has a wide range of independent contemporary CDs and vinyls ranging from old classics to rare finds. “A local institution with a growing international reputation”, boasts Mono’s website, and not without justification. Mono is growing itself to a small contemporary centre, especially since music is not all Mono has expanded on. Right next door to the city centre location
is the Good Press, an independent visual arts space that hosts books, newspapers, zines, comics and other prints from all over the world, from new and established artists. So good food, music and books – what’s not to like? While Mono and Stereo might be sister – or brother – establishments, Mono is definitely more established as a venue. Stereo has a more central location right next to the Glasgow central station but the side alley entrance might scare away some customers while Mono’s open space and outdoor seating is a definite draw. Especially with the Commonwealth Games arriving to Glasgow, both Mono and Stereo have more opportunities to promote themselves as cultural venues that offer good and healthy vegan food in true Glaswegian spirit.
Saramago Café Bar
Open: Mon - Thu: 10am - 12am Fri - Sat: 10am - 1am Sun: 12pm - 12am Food served: Mon - Wed: 10am - 10pm Thu - Sat: 10am 11.30pm Sun: noon - 11.30pm
350 Sauchiehall Street Glasgow G2 3JD / 0141 352 4920
Lunch Special: Noon - 1pm Two courses: £9.50 Three courses: £10.95 (Please see main menu)
Pre-Theatre: 5pm - 7pm Two courses: £10.95 Three courses: £12.95 (Please see main menu) Tapas Special: 7pm - 10pm Four tapas for £10
Grazing for Nuts?
Nuts and healthy snacks – delivered to your home door INTERNET sensations are surfacing every week, and only few make it past the first stage. Graze.com started up five years ago with only seven startup members and an idea of selling healthy snacks. Now they have four times the staff and Graze-boxes are only growing in popularity. A fully recyclable box filled with nuts, corn, crackers and breadsticks, just to name a few snacks that Graze. com offer on their site, may seem like an odd business idea but perhaps just odd enough to make it. Starting up
is easy: you go online, sign up, select your snacks and your first Graze box is on its way to your home door. And Graze.com is so sure of
“Be good 80% of the time and treat yourself the other 20% of the time.” their product that the first box is free. “It can be slightly expensive but so worth it,” LeeAnn Stevenson, 34, gushes. “They’re excellent to combine with dieting or just as
light snacks. They’re ready-packed, and even kids love them. “I’ve been using the site for a year, and I don’t see myself stopping. You get hooked – and there’s so many different choices you can try with it.” This seems to be the reason behind Graze. com’s success. Not only are the snacks good, they’re organic, exotic and healthy. They offer such a wide selection that you cannot try everything at once but you need to order that one more box – and then there is another new mix to try. The
first free box just makes it that much easier to order the next; after all, you’re practically getting that for half the price. Clear labelling and transparent recipes only add to the business that
lives by the 80/20 rule: “Be good 80% of the time and treat yourself the other 20% of the time.” It isn’t just healthy snacks that the site lists but chocolate has of course found its way to the snack boxes.
In healthy amounts, naturally. Snacks like the graze brownies or after dinner mints are a sure choice of consumers. But only future will tell if Graze.com survives in the ever-changing internet market.
: S U FOC
IN A vegan’s life in Glasgow IT is a universal truth that living in the city is more expensive. Rent is more expensive and food costs more. Vegetables cost even more than meat products so, for a vegan, buying the best products can mean giving up something else. But wouldn’t eating what you want to eat be worth it – despite the cost? On the good side, in the cities a variety of products is available just around the corner. Twenty year old Kirsty has been a vegan in Glasgow for four years. Not eating
“I love Stereo. The food is good – with a homecooking vibe.”
meat products can be a health decision or due to a personal conviction, and for Kirsty it was the both. “Knowing what I eat, and how good it makes me feel, is worth a little extra money. It can be ri-
diculously expensive sometimes but what can you do?” she says. Living in West End, the small vegetable and specialty stores are just around the corner, and the city centre restaurants are not that far away
either. Fresh produce is available and the restaurants have brilliant reviews on Tripadvisor.com and Facebook. “I love Stereo. The food is good – with a homecooking vibe. I can’t go as often as I want to but when payday comes along,
it’s definitely on my list,” Kirsty says. Glasgow offers a surprisingly wide range of vegan restaurants and bars. From the Mono and Stereo sister establishments already mentioned in this issue to The Flying Duck and The 78 in West End,
vegan food has found its place among the streets of Glasgow in the last decade. Still, cooking home is the easiest way follow the vegan diet in Glasgow. “You need to know how to cook to be a vegan in Glasgow,” Kirsty says. “There isn’t a lot of homedelivery among vegan restaurant, and even at their prices, you can’t order in every day.” If working behind the stove isn’t your strong suit, there’s a
few classes offered restaurants, the places at Glasgow schools. are littered mostly The Tennent’s Trainaround the city centre ing Academy offers a and West End. Vegetarian and Vegan In times of rising Cookery Masterclass costs of food and and City of Glasgow people relying on College has Vegefoodbanks just to tarian Cookery for put something on the All Seasons on their table, the vegan diet course list. Even if the might seem a little exchef’s job isn’t your cessive. A vegan must dream, the courses pay close attention to able you to cook the balance delicious of their food – diet “A vegan must pay close and so attention to the balance maybe that of their diet.” gives they you a do few tips not develop about the best of iron or other deficienvegetable markets in cies. Beans and soy Glasgow. to add to a selection Veggie Guide to of fruits, vegetables Glasgow at http://gvn. and nuts – which only rhizomatics.org.uk/ means means more glasgowguide.html money spent just get currently lists 109 lo- everything your body cations for vegans and needs from multiple vegetarians, including sources. some mainstream “It is kind of stores with specialweird,” Kirsty adds. ty products offered. “I’ve never liked nuts From health snack but they’re a good stores to cafés and source of protein
and healthy snacks. But they’re also very expensive so getting into the habit of using them in your diet can be pretty hard.” The vegetable and fruit prices have been
steadily rising for the past decade. Currently a single pepper can cost as much as a pound in your local store â€“ and much more in a specialty shop. If this current
trend continues, vegans and vegetarians are going to have come up with some creative options to keep to their diet. The fresh produce is always the best but in a tight spot even dried or canned fruits and vegetables will do the trick. Foods from all
around the world are available to Glaswegians just around the corner. Vegetarians and Vegan dietarians have their pick of restaurants and stores. The vegan diet might be more expensive but since when has eating good food and staying healthy been for free?
Spicy bean burger Time: 40 mins No sesame No soya Ingredients: Olive oil 1 onion, peeled and chopped 1 small carrot, scrubbed and grated fine Â˝ green pepper, de-seeded and chopped 1 garlic clove, peeled and crushed Hot chilli powder to taste (optional) 1 teaspoon ground coriander 2 x 425g/15oz cans red kidney beans 50g/2oz soft wholemeal breadcrumbs Salt and freshly ground black pepper 100g/4oz dried wholemeal crumbs
1. Heat 1 tablespoon oil in a large saucepan; add the onion and stir. Cover and leave to cook over a moderate heat for 5 minutes, stirring occasionally. 2. Add the carrot, pepper and garlic and cook for a further 5 minutes.
3. Stir in the spices, starting with ¼ teaspoonful of chilli powder if you’re using it and cook for 1-2 minutes, then remove from the heat. 4. Mash the beans and add to the onion mixture; together with the breadcrumbs and seasoning to taste. Mash the mixture together very well at this stage because this is what holds it together. 5. Divide into eight; from into burgers and coat with the dried crumbs. 6. Place on an oiled baking sheet and bake until brown and crisp on one side, then turn over to cook the other side. Drain on kitchen paper and serve hot or warm.
Soft vegetable lasagne with tofu Time: 1 hour 30 mins Ingredients: 2 tbsp olive oil ½ large onion or 1 small onion 1 clove garlic, crushed 1 red pepper, chopped 100g/3oz mushrooms, chopped 150g/ 5½oz firm tofu, sliced 440g/11b jar of tomato-based pasta sauce (most plain supermarket sauces are vegan, just watch for cheese) 1 packet ready-to-use lasagne sheets (ensuring it is not egg pasta) White sauce 1 tbsp vegetable oil ½ onion, finely chopped 1 clove garlic, crushed 1 tbsp vegan margarine 1 ½ tbsp flour 250ml/8½fl oz soya milk 2 tbsp nutritional yeast flakes 1 tbsp light tahini Preheat oven to 200ºC/400ºF/Gas Mark 6. Heat the olive oil in a large saucepan. Fry the garlic and onions until browning. Add the peppers and
mushrooms and continue to cook on a medium heat until soft. Set the vegetables aside when they are cooked and mix in the jar of sauce. For the white sauce, heat the oil in a small saucepan and add the onions and garlic. Fry until they start to lightly brown. Stir in the margarine, before adding the flour gradually, stirring with a wooden spoon for several minutes so it melts forms a smooth paste. Then gradually stir in the soya milk, a little at a time, so any lumps can be smoothed out. Add in the yeast flakes and tahini. To construct the lasagne, grease a loaf tin or rectangular oven dish, then spoon in half the tomato and vegetable mixture. Place a lasagne sheet on the top, then a couple of slices of tofu. Repeat layers one more time, finishing by spooning the white sauce over the final sheet of lasagna and tofu. Cook for 30-40 minutes or until the lasagne is bubbling and browning and a knife goes easily through all the layers ensuring the pasta is cooked.
Vegetarian & Vegan Cookery Masterclass at Tennentâ€™s Training Academy, Glasgow - Master the art of vegetarian and vegan cooking with guidance from the Academy's Head Chef - Never buy a veggie burger again after mastering these delicious recipes - Takes place in the stylish Tennent's Training Academy in Glasgow
If you or a loved one is Vegetarian or Vegan then you will love this masterclass that will teach you to make varied, interesting and delicious vegetarian and vegan dishes using a variety of techniques. Sample recipes are: Spring Quinoa Salad, Dolcelatte Tortellini with Walnut Sauce and Pear Salad, Wild Mushroom Ragout on Crispy Polenta Marinated Aubergines with Oregano.